Pet food bone product



June 1966 A. v. HNToN ETAL INvENToRs ATToRNEY 3 on the oIItside of the f1nished pToduct, a felative1y Sn1oot denSe CaI1sing and o11 the inside a fe1ative1y porous Str1c fufe vvith 1aTgeT aif ce11S, i,e., the aiI co11S that have been intToduced into the mixtt1Te by Whipping. The Smooth denSe SuTface on the outSide holpS pTevent bTeaking vhen the pTodUct iS Ten1oved fron1 the Inold and perInitS it to holdS its shape aftef Ten1oval froIn the Ino1d and llntil it had dfied If the mo1d tempefature iS too low, pfeInatufe ge1li1g Wi11 occuT vv11ich pTevents tho InfxtI1Te froIn SpTeading ont and confofn1ing to the shape of the n1o1d. ()11 the other hand if the Ino1d is not Suf11cient1y chiHed the denSe o11tef sea1ing SUTface is not foTIned and aif pocketS TeIT1ain on the sufface, diSHgUTing the pTodnct and leaving it Tongh. The mo1d sufface, if fubbeT, is 1ubTi cated befofe chilling to faci1itate its Stfipping fTom the product. PetTo1eUTn ie11y Such aS the ITatefia1 Sold undef the tTade name /aSe1ine wi11 Suf11ce fo1 thiS purpoSe. Metal n101ds TequiTe no 111bTication.

A Specinc exaInp1e of a good n1olded cutt1ebone nlade i11 accofdance With the invention iS as fo11owS:

Parts by Weight Mix the cornstaTch, egg a1bumin, and Salt With 32 artS of co1d Vvater to form a paste. 1 ToSofteI1 the gelatin by miXing it with 64 partS of vvateT. Any Watef tempefatuTo ffon1 cold to boi1ing vvi11 Su01co. 1)iSS()lve the pTesoftened gelatin InixtuTe in 96 aTts of boiHng vvate1 and add to it the cofnStarch, egg a1bunin, and sa1t IIi)(tI1Te. (oo1 fo a temperatuTe betveen 100 and S F. and beat (11811- a11y about 1 Tnin11te) unti1 InixtuTe haS a consistency Which iS Se1f-Suppofting. Add t11e poWdered cuttlebone to the InixtuTe gTaduany and oontinue beating fof about 1 1T1inUte of unti1 a hon1ogenouS Inixtufe is secuIed. Fi11 pTechi11ed nloldS vvith hoInogenous o1ixtuTe and TefTigeT ate 3.t a teInperatLlfe vvithin the fange 2 to 10 F., pre fefably 6 foT a period of fTon1 10 to 30 n1in11tesl Fif teen ninuteS of reffigeration iS 11Sua11y 1ong enough to set the prodUct Su111cient1y to peTolit its TeII10va1 ffon1 the Ino1d.

1Jpon itS TeTnova1 ffoIn the n1o1d and ai1 dTying, a hafd bone1ike stf11cture Tesu1tS con1pfiSing cottlebone particleS iI1 a pfoteinaceouS IT1atTix, it being undefStood that the ge1- atin and the a1bon1in USed i11the InanufactHTe of the pfod- 11ct aTe eSSentia11y pfotein. AiT drying uSua11y takes about 12 to 18 houTs. Initia1 dying is at Toon1 tenlpeTatufe unti1 a haTd coating is fofII1ed. Thefeaftef dfying pfefefab1y is cafried ont at a tenlperatuTe of about 90 F. to 100 F, 1/faintenance of this second stage dTying feITlpeTat11Te con Stant e1iIninates son1e cuf1ing vvhich othefvviSe SeeInS to occI11 if the drying feInpeTatuTe dUTing this stage iS a1 10Vved fo vaTy. fIovvever, except fo1 SIlch C11T1i11g, the pfoduct is otheTvviSe the SaIne- The cOTnstaTch uSed Shou1d be a ge11ing type. T,hat sold under the tTadeInaTk ATgo by CofnStaTch PTod ducts 1e11ning Co. is an exaIn le of a type that nlay be USed.

1vhiteneSS iI1 the nniShed pToduct Inay be enhanced by the addition of blueing. USuany, hoVveveT, blueing need not be added unleSS the bone has been darkened duTing the gTinding pfoceSS. 1ut as pTeviously Stated, othe1 co1- ors nlay be added aS fo1 inStance yenow, pink, of gTeen. The coloring prefeTab1y iS added duTing the Second stage and fof each 24 ozS. of vvatef it has been found that 2 dTopS of blueing vvi11 give a good White, and 120 36, and 30 dropS TeSpective1y of yeHow, pink, and green certified food co1oT fof bone of theSe 1atter Shades. Shade, of coI1TSe, is a InatteT of taSte and the an1ount added accoTd ing1y Inay be varied.

In the accoInpanying dravVingS:

FI(1. 1 iS a p1an vievv of a c11ttlebone product II1o1ded in accordance With the invention to SiIT1111ate the shape of a piece of natnfa1 cutt1ebonev FIC}. 2 is a Sectiona1 view on 1ine 22 of FI(}- 1; and

FI(}. 3 iS a Sectional vie on 1ine 33 of FIG, 1.

II1 the dravvings f11efe is ShovVn a Ino1ded bone 10 vVhoSe exteTiol Surface 11 iS Te1ative1y deI1Se and Snooth and whoSe inner body portion 12 exhib1tS a InoTe poTouS, cell 1ike StouctUfe TeSulting from aiT entTapped dufing the beating procesS. fIafdness and Sffongth in the )TodUct IT1ay be controHed by vaTying the ge1atin content and the boating tinle. A Softe1 pToduct iS obtained by inofeaSing the aTnount of ge1atin. A StTonger 1eSS britfle pToduct is obtained by decreaSing the beating tiIne. IncreaSing the beating tinle entraps fnoTe aif and theTeby increaSes the volun1e of the f1niShed pToduct peT unit of Weight. Pfod- 11cts fanging flom ap ToXiInately tvvo and one-quafteT (21) to five (S) cubic inches pef ounce have been foUnd exce11ent. The deSidefatI1n1 aS fegafdS haTdneSS and stfength conteInplateS a prodnct vVhose exteTior suTface peTInitS penetration by the beak of a bifd S11ch aS a canaTy of paTakeet to enab1e conSun1pfion but vvhich at the saTne tiII1e vvi11 TesiSt any SubStantia1 (111ick diSintegTation of the pfoduct into itS diScfete paftic1es duTing conSUn1 tion.

T11e invention has been described in its pTefeTfed foTm bnt n1any Inodi11CationS thereof aTe inc1uded vvithin itS S iT1t, The appended claiInS denne its 1iIIlitation.

what iS claimed iS= 1. A cuttlebone pet food pfodnct coInpfising diSofete afticleS of groIInd cutt1ebone en1bedded in a proteinace ous Inatr1x, Said gTound cuttlebone pafticleS being dis tfibuted SubStantiany unifoTTn1y throughont the Inatrix and Said InatTix With the gTond cllttlebone paTticles en1 bedded theTein being i11 the fo1In of a Tigid structUTe compTising by vveight, 192 partS of gTonnd outtlebone .and froIn 18 fo 78 patts of 1)foteinaceoUS ntoTia1 of which a Inaiof poTtion iS ge1atin and a n1inoT poTtion egg albuInin.

2. Cntt1ebone InateTia1 compTising diScTete paftic1es of b1eached cuttlebone of povdofy 11neneSS eInbedded in a Inatfix, Said n1atTix With the cutt1ebone paTtic1eS en1- bedded theTei11 being in the foTm of a Ifgid StrnctuTe with a denSe eXteriof SUTface and a 1ess denSe ce11[11ar inteTi()T body StructuTe.

3. A bird food pTodUct coo1pTising particles of cuttlebone of povvdeTy fineneSS eInbedded in a pToteinaceous InatTix, Said nlatfo( With the cnttlebone eInbedded therein being in the forn1 of Tigid StpnctIITe including by Wefght of the oIdef of 192 paftS cutt1ebone powdef, 18 to 78 pafts pIoteinaceous Inatefial of Which a T1aioT poftion iS ge1atin and a T1inof poftion egg albun1in, 0 to 72 pafts cofnStarch, sa1t fof 11avofing and added co1oTing.

4. A bifd food pTodnct coInpfiSing b1eached partic1es of cutt1ebone of povvdeTy f111eI1eSS embedded in a pfoteinaceous InatTix, Said InatTix vvith the outt1ebone en1bedded thefein being in the foTn1 of a Tigid Structure including by vveight of the ordeI of 192 partS of 11ydTogen peToxide bleached cuttlebone )ovvdef 18 to 78 patS proteinaceous ITl ateTia1 of vvhich a Inajol poftion iS ge1ati1 and a n1inoT poftion egg a1bun1in, 0 to 72 )aItS coInStaTch `and With Sa1t foT 11avofing and vegetab1e n1ateTia1 fo1 co1()Ting.

5. A biTd food cuttlebone pTodnct having a rigid Ino1ded structuTe conSiSting eSSentia11y of 192 paftS of ro ortion of the foteinaceons InateTial bein elatin, and Said cnttlebone and pTOteinaceous IIlateIia1 being resent iI1 the ro ortion b wei ht of 192 aTts cuttlebone to fonn 18 to 78 artS roteinaceous materiaL 98Z,711 1/ 1911 E11is 99Z 3/1874 Ton1 kinS 994 6 L791,175 7/1931 TomHnson 994 Z,S93,577 4/ 1952 LewiS 99Z Z,6ZZ,0Z7 12/192 TorT 99107 v FOREIGN 1 ATENTS 108,809 10/ 1939 AuStraHa. 

1. A CUTTLEBONE PET FOOD PRODUCT COMPRISING DISCRETE PARTICLES OF GROUND CUTTLEBONE EMBEDDED IN A PROTEINACEOUS MATRIX, SAID GROUND CUTTLEBONE PARTICLES BEING DISTRIBUTED SUBSTANTIALLY UNIFORMLY THROUGHOUT THE MATRIX AND SAID MATRIX WITH THE GROUND CUTTLEBONE PARTICLES EMBEDDED THEREIN BEING IN THE FORM OF A RIGID STRUCTURE COMPRISING BY WEIGHT, 192 PARTS OF GROUND CUTTLEBONE AND FROM 18 TO 78 PARTS OF PROTEINACEOUS MATERIAL OF WHICH A MAJOR PORTION IS GELATIN AND A MINOR PORTION EGG ALBUMIN. 